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Friday, September 19, 2014

Trail of Crumbs: Whispery Eggs with Crabmeat and Herbs

Any chef worth his salt should have a good egg recipe, right? I mean, it is a kitchen staple. Chances are, at some point in your life, you're going to need to make eggs. The weird thing about eggs, is even though they are a staple, there are so many different recipes. Some people add milk, some add cream cheese. Some stir in the pan, others smoosh around.

Kim Sunee's egg recipe comes from her grandfather, who infused his New Orleans spirit in many of the recipes she presents. As far as the eggs go, this means the inclusion of crabmeat, which she claims he added to just about anything.

To make these eggs "whispery" Sunee recommends whisking them. The creme fraiche ensures they're still creamy and slightly decadent. As if the crabmeat didn't do that already.

Whispery Eggs with Crabmeat and Herbs (From Trail of Crumbs)

4 eggs

1/4 tsp salt

fresh ground black pepper to taste

1 Tbsp creme fraiche

1 Tbsp butter

1 tsp olive oil

1 spring onion, chopped

1 to 2 Tbsp chopped herbs

1 cup fresh lump crabmeat

lemon zest or hot sauce

Whisk eggs vigorously in a large bowl 1 to 2 minutes, using a handheld whisk.

Add salt, pepper, and creme fraiche and whisk one minute more. Set aside.

Heat butter and oil in a large skillet over medium high heat. Cook onion and herbs about 2 minutes.

Give eggs one last whisk and pour into skillet. Reduce heat to medium low and gently stir eggs about 2 minutes.

Add crabmeat and cook another minute. Serve warm with fresh lemon zest, more herbs, or a dash of hot sauce.